Ten years ago, Marc Vetri wrote the acclaimed Mastering Pasta — equal parts dough science and cookbook. Now consider the last ...

The French Provencal dish ratatouille is made with late-summer vegetables, including eggplant, zucchini, bell pepper, onion, and tomatoes. Some cooks saute each vegetable separately, but it's much ...

Pasta with pea pods—and really, who doesn't love pasta?—is one of those dishes that just brings back memories. You know, long ...

For more than a century, Americans have adapted dishes with Italian roots like fettuccine Alfredo, chicken Parmesan and spaghetti with meatballs. Lasagna soup is the latest, a recipe that aims to take ...

You think you’re cooking pasta. You might just be boiling it. What slips through your fingers, almost every time, is the bit that makes Italian ...

Cook pasta about 1 to 2 minutes less than al dente—barely sticking to the teeth when bitten. Transfer boiled pasta to a skillet with simmering sauce to finish cooking and flavoring pasta. Finish pasta ...